Anzeige
Nasi Tumpang – Rice Parcel with Chicken Curry
Nasi tumpang comes from Kelantan in northeast Malaysia and travels well as a parcel. You roll a banana leaf into a cone and layer coconut rice, thick chicken curry, omelet strips and toasted spiced coconut in it, several times over. After a short steam the parcel holds together, and you eat it with a spoon from top to bottom. You pour the remaining curry sauce over it on the plate.
Nasi Tumpang – Rice Parcel with Chicken Curry
Laura Chen
4
30 minutes
1 hour
730
Malaysian
Main course
Nasi Tumpang comes from Kelantan: you layer coconut rice, chicken curry, omelet strips and toasted spiced coconut in a cone of banana leaf. In nasi dagang from the east coast, the rice sits next to a fish curry. Here you stack everything on top of each other and steam the parcel briefly so the rice and sauce come together.
Ingredients
For the coconut rice:
- 300 g jasmine rice
- 150 ml coconut milk
- 350 ml water
- 1 pandan leaf (screwpine leaf), tied in a knot
- 1 tsp salt
For the chicken curry:
- 400 g boneless, skinless chicken thighs, in 3 cm pieces
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 2 star anise
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 cm ginger, chopped
- 3 tbsp Malaysian meat curry powder, stirred with 4 tbsp water
- 200 ml water
- 150 ml coconut milk
- 1 tsp salt
- 1 tsp sugar
For the layers:
- 3 eggs
- 1 pinch salt
- 40 g shredded coconut
- 1 tsp chili powder
- 1 tsp sugar
- 4 banana leaves (about 35 × 25 cm each)
- 4 toothpicks
Instructions
- Wash the rice until the water stays clear. Bring it to a boil with the coconut milk, water, pandan and salt, cook it covered over the lowest heat for 15 minutes and let it rest for 10 minutes.
- Heat the oil, fry the cinnamon and star anise for 1 minute, then the onion, garlic and ginger for 4 minutes, until the onion is soft. Toast the curry paste with them for 3 minutes, until the oil separates.
- Add the chicken and 200 ml of water and simmer for 15 minutes. Stir in the coconut milk, salt and sugar and cook the curry down uncovered for 5 minutes, until the sauce is thick.
- Beat the eggs with the salt, cook two thin omelets in an oiled pan, roll them up and cut them into strips.
- Toast the shredded coconut in a dry pan for 5 minutes, until golden brown, and mix in the chili powder and sugar.
- Pass the banana leaves briefly over a gas flame or dip them in boiling water until they are glossy and pliable.
- Roll each leaf into a cone. Fill it in layers with 2 tbsp of rice (pressed down firmly), some curry with chicken, omelet strips and coconut, and finish with rice on top.
- Fold over the opening, pin it with a toothpick and steam the parcels for 10 minutes. Serve with the remaining curry sauce.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Indonesian recipes · All Asian recipes